Nutrition and extra info
Nutrition: Per serving
Ingredients
Rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
Coconut
koe-koe-nut
A large hairy, brown nut that grows on the coconut tree, found throughout the world’s…
Ginger
jin-jer
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
Tomato
toe-mart-oh
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
Turmeric
term-er-ik
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
Coconut milk
ko-ko-nut mill-k
Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…
Kale
kay-el
A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…
Coconut
koe-koe-nut
A large hairy, brown nut that grows on the coconut tree, found throughout the world’s…
For the roasted curry powder
Method
For the curry powder, heat a small frying pan over a medium heat and toast the rice, stirring, until it starts to brown. Tip in the rest of the spices and toast for 3-5 mins until brown but not burned. Using a spice grinder or pestle and mortar, blitz or grind to a fine powder. Pass through a sieve. Will keep for up to three months in an airtight container.
Heat the oven to 200C/180C fan/gas 6. Toss the squash with 1 tbsp of the oil, a pinch of salt, 3 tbsp of the tamarind sauce, the chilli flakes and coconut. Spread out on a baking sheet and bake for 35-40 mins, or until tender.
Heat the remaining 2 tbsp oil in a wok over a high heat. Fry the mustard seeds for a minute or so until they sizzle and pop, then add the curry leaves and cook for a few more seconds until they crackle. Add the onion, ginger, garlic, chilli, lemongrass and a pinch of salt and stir for a few minutes until the onion softens. Tip in the chickpeas, tomato, curry powder and turmeric and keep stirring for 5-8 mins, until the tomato breaks down.
Pour the coconut milk into the wok and stir, cooking for about 5 mins until slightly reduced. Add the remaining 2 tbsp tamarind, taste for seasoning, then add the kale, stirring for a couple of minutes until softened. Divide the squash between bowls, ladle in the curry sauce, then top with the coriander and coconut flakes, if using. Serve with warmed flatbreads.
Source: Read Full Article